Projects per year
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Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 3 Good Health and Well-being -
SDG 6 Clean Water and Sanitation -
SDG 9 Industry, Innovation, and Infrastructure
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The Fingerprint is created by mining the titles and abstracts of the person's research outputs and projects/funding awards to create an index of weighted terms from discipline-specific thesauri.
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Optimizing flavor release and stability in high-protein, low-acid beverages: understanding protein–flavor interactions for enhanced sensory quality
Furlan Goncalves Dias, F. (PI), Amamcharla, J. (Co-Principal Investigator) & Duffy, M. A. (Graduate Student)
9/1/26 → 6/30/28
Project: Research project
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A step towards reducing gel strength of acid gels using functional whey proteins – A dry heating approach
Amamcharla, J. (PI)
8/1/26 → 12/31/28
Project: Research project
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Artificial Intelligence and Machine Learning Enhanced NIR Spectroscopy for Monitoring and Prediction of Cheese Ripening and Quality
Amamcharla, J. (PI)
7/1/26 → 12/31/28
Project: Research project
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Modification of the Functionality of Whey Protein Phospholipid Concentrate (WPPC) through Cavitation
Amamcharla, J. (PI)
1/1/26 → 12/31/26
Project: Research project
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Optimizing Whey Protein Aggregate Functionality Intended for High Protein Beverage Applications Using a Controlled Tee-Mixer
Amamcharla, J. (PI)
1/1/26 → 12/31/27
Project: Research project
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A holistic approach to understand flavor formation and loss during milk protein concentrate production: impact of processing on volatile and fatty acid profile
Thahir, V., Ukwattage Don, P., Sunkesula, V., Amamcharla, J. & Dias, F. F. G., 2026, In: International Journal of Food Properties. 29, 1, 2687916.Research output: Contribution to journal › Article › peer-review
Open Access -
Increasing the thermal stability of high-protein beverages through the modification of whey proteins through thermal processing
Roy, S. & Amamcharla, J. K., May 2026, In: Journal of Dairy Science. 109, 5, p. 4915-4926 12 p.Research output: Contribution to journal › Article › peer-review
Open Access -
Electrical resistance tomography as a tool to understand the stability of dairy-based high-protein beverages
Zaitoun, B. & Amamcharla, J. K., Aug 2025, In: Journal of Dairy Science. 108, 8, p. 8247-8258 12 p.Research output: Contribution to journal › Article › peer-review
Open Access1 Link opens in a new tab Scopus citations -
From block to shred: Understanding the factors influencing shreddability of mozzarella cheese
Rathod, G., Sutariya, S., Kumar, R., Upreti, P., Salunke, P. & Amamcharla, J. K., Feb 2025, In: Journal of Dairy Science. 108, 2, p. 1315-1325 11 p.Research output: Contribution to journal › Article › peer-review
Open Access8 Link opens in a new tab Scopus citations -
Invited review: Recent developments in understanding the rehydration characteristics of high-protein dairy powders
Roy, S. & Amamcharla, J. K., Mar 2025, In: Journal of Dairy Science. 108, 3, p. 2133-2151 19 p.Research output: Contribution to journal › Review article › peer-review
Open Access13 Link opens in a new tab Scopus citations